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Hungarian lecho

Hungarian lecho, Prescriptions, Any category, Appetizers, Any kitchen, Hungarian cuisine, Lecho

Ingredients portion 12

Sweet pepper 3000 g

Tomatoes 900 g

Carrots 3 pieces

Onions 4 heads

Garlic 1 head

Pork fat 70 g

Sweet paprika 1 tablespoon

White wine vinegar 3 tablespoons

Sugar 2 tablespoons

Salt 1 tablespoon

Cooking instructions 1 hour and 20 minutes

1 In a suitable container, melt the lard until crispy.

2 In the melted lard, fry the onion cut in half rings until transparent, then add the finely chopped carrots and a tablespoon of dried paprika. Stir.

3 After a minute, add the wide strips of pepper, stir, and after another minute, add the tomatoes. You can skin them if you wish, but that’s burglary.

4 Reduce the heat, cover and simmer for 30-35 minutes. Then add the minced garlic, vinegar, salt and sugar. Stir very gently. Put the lid back on and simmer for another 8-10 minutes.

5 The taste should come out very rich, and even a little “too much” is normal. It will stabilise later on as it cools. Let it cool and put it into sterilised jars. Consume it cold.

Recipe tip Even better if you use bell peppers of different colours.

Meat casserole

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .